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Tag: #comfortfood

Black Eyed Peas and Rice (Baiao de Dois)

Posted on by John Reynolds

Black eyed peas and rice in black serving dishjump to recipe button

With the cooler months approaching in the US, we are getting more excited for comfort food. Today’s recipe is a perfect weeknight meal to fight the chill and feed the soul (and belly). Black eyed peas with rice is simple and so filling it is easily a standalone dish, though you can certainly use it as a side as well. Even better: it’s a one pot meal, so cleanup is a breeze. 

Baiao de Dois Meaning

Baiao de Dois does not actually translate to “black eyed peas and rice.” The baiao is actually a style of music thought to have originated among the Amerindian tribes of Northeastern Brazil. It is characterized by a signature duple meter rhythm, accomplished with the steady beat of a zambia (bass drum). Over time, the addition of instruments reflects the influence of other cultures arriving in Brazil: atabaque drums from Africa, and an accordion from Europe, for example. 

The baiao is also a reference to a dance style that accompanies the music. It was popularized in the 1940s by Luiz Gonzaga, whose efforts to bring the style to the masses included a hit called “Baiao de Dois” (dance for two). 

Over time, the special dish of black eyed peas and rice became affectionately known as “Dance for Two,” or baião de dois. A hearty, flavorful blend of slow-simmered black eyed peas with fluffy rice is, indeed, a perfect combination that dances on the tongue. 

Fresh vs Canned Black Eyed Peas

Baiao de dois traditionally uses fresh black eyed peas. They can be found in Brazilian markets alongside other fresh legumes, like green peas and edamame. They are not so easily found in the US, however. If you can’t find fresh black eyed peas, we recommend you use frozen, not canned. Canned black eyed peas can have a metallic taste and mushy texture. We want the al dente bite and earthy flavor of the fresh legume for our black eye peas and rice. 

Other Ingredients in Black Eyed Peas and Rice

The dance for two that is our black eyed peas and rice does involve a few other players, including meat and aromatics. Original recipes often used carne seca, but modern recipes often substitute bacon. Another great thing about this dish is that it is customizable: you can add what you have on hand, or omit something you don’t like. In Brazil, the dish is often served on special occasions, and every family has their own spin. 

One of our preferred substitutions is collards or kale in place of the traditional cilantro. Just be sure to add the greens a little sooner than you would the cilantro to let the leaves tenderize enough. 

What Kind of Rice for Baiao de Dois?

You can use any kind of rice you like for this recipe. Brazilians typically favor long-grain rice, since it has less starch and therefore a less glutinous, or sticky, texture. But again, you can use what you have. If you want less starch on a short grain variety, just rinse it a few times with cold water. 

Brazilian Black Eyed Peas and Rice Recipe (Baiao de Dois)

Ingredients:

1 small yellow onion, diced
3 cloves garlic, minced
Six strips of bacon
½  cup fresh cilantro, chopped
1 lb (16 oz) fresh or frozen black-eyed peas
10 oz rice
2 cups water
1 cup stock (chicken or vegetable)
1 cup mozzarella cheese
2 tsp salt (more to taste)
Freshly ground black pepper

Directions:

  1. Cook the bacon in a large saucepan until crisp, then remove to a plate with paper towels to drain excess grease. Crumble or roughly chop into bite-sized pieces with a sharp knife. 
  2. Drain all but a tablespoon of bacon grease from the pan and return it to the heat of medium. Add in a drizzle of extra virgin olive oil, then toss in your diced onions. 
  3. When the onions have softened (1-2 minutes), add in the minced garlic and cook for a further 30 seconds. 
  4. Add in the black eyed peas, crumbled bacon, salt, black pepper, and 2 cups of water. Bring to a boil, then reduce the heat to medium-low and simmer. Cover the pot and cook for 30 minutes.
  5. After thirty minutes, check to see if the peas are tender. If they are ready, stir in the 1 cup of stock and the rice. Bring the mixture to a boil once more, then reduce to medium low. Cover, and cook for another twenty minutes, or until the rice is tender. If you need, you can add more liquid (stock or water) to the rice during the cooking process. 
  6. Taste for salt and add more if needed. 
  7. Finally, stir in the mozzarella cheese and fresh cilantro. Top your black eyed peas and rice with a little more cheese and herbs, if you like. 

Enjoy!

More Great Brazilian Recipes to Try:

 

Brazilian Stroganoff (Estrogonofe de Carne)

Posted on by John Reynolds

brazilian strogonoff with rice and potato sticks

Beef stroganoff is a hearty and filling dish we often associate with Eastern Europe, especially Russia. Browned beef is stewed in a mustard sauce and served with sour cream and egg noodles for a quintessential wintertime dish. A version of beef stroganoff, or estrogonofe de carne, is quite popular in Brazil. This is not surprising, considering over 2 million Brazilians claim Russian heritage! Brazilian stroganoff is quite similar to the traditional Russian version, but with a few twists to suit local tastes.

History of Stroganoff 

The first recipe for beef stroganoff (stroganov in Russian) can be found in the cookbook, A Gift to Young Wives. Written by Elena Molokhovhets, the tome was published in 1871 and was wildly popular among housewives.  The first edition contained a recipe for “Beef a la Stroganov, with mustard.”

“Stroganov” was derived from one of Russia’s most successful merchant families of the same name. They established themselves as early as the 16th century and developed lucrative connections to virtually every facet of Russian business, from banking to politics. They might be likened to the prominent Medici family of Italy. 

The reason for naming the dish after the Stroganovs is not immediately clear. However, we might hypothesize that Ms. Molokhovets hoped to convey the richness of the dish by naming it after the wealthiest family in the country. 

Brazilian Beef Stroganoff vs Russian Stroganoff

The original recipe for Beef a la Stroganov was made with beef and a basic roux sauce with broth, mustard, and sour cream. Many variations incorporate mushrooms, garlic, and onion, but these additions are generally attributed to French chefs who obtained the recipe while traveling in St. Petersburg. 

Brazilian beef stroganoff is similar, but it replaces the mustard with tomato paste, ketchup, and worcestershire sauce. The tomato paste gives the dish a signature light orange hue. Brazilian stroganoff also uses heavy cream in place of sour cream and includes onions, garlic, and mushrooms.

The traditional accompaniment to Russian stroganoff is a side of crispy potato sticks (a favorite topping in Brazil as well). Brazilians serve their stroganoff in the same manner, or with a side of fluffy white rice (or both!). 

Variations of Brazilian Stroganoff Stew

The protein you use can be changed depending on personal preference or dietary requirements. If you are vegetarian, you can omit the meat entirely and add more mushrooms, carrots, potatoes, and other vegetables for a hearty veggie stew. Brazilians like to sub in chicken or prawns as well. 

Brazilian Estrogonofe Without Heavy Cream

Generally speaking, stroganoff is a dish that is meant to “stick to your ribs.” However, if you want to reduce the fat and calorie content of this dish, you can omit the heavy cream and make a traditional roux instead. For every four cups of liquid, use 4 oz of roux. 

To make a simple roux, use a 2:1 ratio of melted flour to melted fat or oil. For example, melt 2 oz of butter and mix in 4 oz of flour. Let it cook for at least 30 seconds, then whisk in your liquid. 

Brazilian Beef Stroganoff Recipe (Estroganofe de Carne)

Ingredients:

2 tbsp extra virgin olive oil or unsalted butter
2 lbs lean, high grade beef, such as tenderloin or ribeye (cut into 1 inch cubes)
1 yellow onion, finely chopped
4 cloves of garlic, minced
1.5 cups sliced white mushrooms
⅔ cup tomato paste
½ cup water
2 tbsp ketchup
2.5 tbsp Worcestershire sauce
2.5 cups heavy cream
2 tsp salt (more to taste)
Freshly ground black pepper

Directions:

  1. Let your cubed beef come to room temperature while you preheat a skillet over medium high heat. 
  2. Melt the butter or drizzle oil into the preheated pan. 
  3. Sear the beef on each side until a nice crust forms (just a few seconds each side).
  4. Remove the beef and set aside. Lower the heat in the pan to medium-low.
  5. Add in the onions and sauté until softened. 
  6. Add in the white mushrooms and cook until they are softened with golden edges.
  7. Now add in the garlic and cook for about thirty seconds until fragrant.
  8. Return the beef to the pan, along with the salt, pepper, tomato paste, Worcestershire sauce, ketchup, and ½ cup of water. 
  9. When the mixture is evenly incorporated, add in the heavy cream and simmer until piping hot. 

Serve over a bed of fresh white rice and top with batata palha. Enjoy!

More Great Recipes to Try:

Shrimp Risotto (Risotto de Camarao)

Posted on by John Reynolds

shrimp-risotto

Italian Brazilians form a large part of the country’s population, with over 60,000 individuals claiming Italian heritage in Sao Paulo alone! This means that, along with other customs, Italian food has made its way well into mainstream Brazilian cuisine. Today’s dish of shrimp risotto is heavily rooted in Italian tradition, but features a few quintessential Brazilian twists (green peas, boiled eggs, and green olives). 

One of the main differences between Italian risotto and Brazilian risotto is the rice that is used. Brazilians tend to prefer their rice fluffy and separated, as opposed to sticky or creamy. As a result, most recipes for risotto call for Basmati or jasmine in place of the traditional arborio rice. Basmati, in particular, is longer and has less starch, which keeps the grains from adhering to each other when cooked. The rice can be rinsed several times to eliminate even more starch. 

Pilaf vs Risotto

This drier style of rice is probably more similar to what we, in the US, might call a “pilaf.” Despite the texture differences, however, the cooking methods are relatively similar overall. Both involve sautéing aromatics in fat or oil, toasting the grains of rice to release a nutty flavor and aroma, and finally cooking in a flavorful stock or broth (sometimes with wine).  

In pilaf, the full amount of stock is added and the pot is covered to allow the rice to absorb all the liquid. In risotto, the liquid is added slowly, one ladle-full at a time, and some liquid is allowed to remain unabsorbed in a creamy, flavorful “sauce.” 

Shrimp Risotto Substitutions

Shellfish allergy? Don’t care for shrimp? No problem! This recipe lends itself to all kinds of customization. You can just as easily substitute the protein with chicken and chicken stock, or make a vegetarian version with portobello mushrooms and vegetable stock. 

Shrimp Risotto Recipe (Risotto de Camarão) 

Ingredients:

1.5 pounds medium-sized shrimp, peeled and deveined
½  cup diced onions
½ red bell pepper, diced
½ cup fresh tomatoes, diced
2 garlic cloves, minced
¼ cup fresh or frozen sweet peas
¼ cup chopped green olives
1.5 cups Basmati rice
2 boiled eggs, chopped
3 cups fish stock
Extra virgin olive oil
Salt and pepper to taste

Directions:

  1. Heat a large skillet over medium heat and add in a drizzle of extra virgin olive oil.
  2. Sauté the onions and bell peppers for 2 minutes or so, until they are softened. Then add in the minced garlic and cook for another 30 seconds (just until you can smell it).
  3. Add in the rice and turn the heat up to medium high. Toast the rice with the onions and garlic until it is golden and fragrant and evenly coated with oil. 
  4. Add in the tomatoes, peas, and green olives. Cover with fish stock and bring to a boil.
  5. Once boiling, reduce heat to medium low and cover. 
  6. When the rice is nearly finished, put in your shrimp and stir. Cover the pan and cook until the shrimp are pink and tender (this only takes a few minutes).
  7. Remove the rice from the heat and stir in your chopped boiled eggs. Taste for salt and add more as needed. Finish with a grind of fresh black pepper.
  8. Garnish with fresh, chopped parsley and parmesan cheese, if you like. 

More Great Brazilian Recipes to Try:

 

Brazilian Style Shepherd’s Pie (Escondidinho de Frango)

Posted on by John Reynolds

brazilian shepherd's pie with yuca

Escondidinho is popular all over Brazil as an inexpensive yet tasty comfort dish. It is, essentially, a shepherd’s pie, with a few classic Brazilian twists. The most important difference between shepherd’s pie and escondidinho is the topping: instead of the mashed potato layer of a traditional cottage pie, escondidinho substitutes whipped yuca root (or cassava).  

The meat layer of escondidinho is also subject to variation depending on the region and personal preferences. While traditional shepherd’s pie tends to favor ground beef, pork, or lamb, escondidinho can incorporate a wide array of proteins. 

The original Brazilian shepherd’s pies used dried and salted meat as the bottom layer. Today, escondidinho can be made with whatever meat you choose, from shrimp to beef. We will be using shredded chicken, which pairs beautifully with the sauteed vegetables and creamy yuca topping. It is also a bit lighter than ground beef or pork, but feel free to substitute whichever meat you like. 

What is Yuca?

Yuca, also known as manioc or cassava, is a shrub native to South America. It is cultivated predominantly for its root, which is starchy and a good source of carbohydrates. The root is eaten in much the same way as a potato, usually boiled, baked or fried. Like the potato, a powdered starch is also processed from the root and used in place of wheat flour in many parts of the world, including Brazil. You may also know this flour by the name, “tapioca starch.” 

Can You Make Vegan Escondidinho?

Of course! For the vegan “meat” layer, you could easily substitute some hearty roast vegetables and a nutritious legume, like lentils. This recipe for stewed lentils with eggplant would make a perfect vegan base for your Brazilian shepherd’s pie.

For a vegan version of your whipped yuca, swap out the butter for cashew butter and substitute a nut milk of your choice, preferably plain soy or cashew. 

Mashed Potatoes vs Yuca for Brazilian Shepherd’s Pie

Although the yuca is a decidedly Brazilian component of this dish, you can certainly substitute potatoes if you wish. Many Brazilians also use mashed potatoes for their escondidinho casserole. Yukon gold and russet potatoes make for the creamiest topping, but you can use any potatoes you like. Again, you can keep it dairy free by using cashew butter and milk. Use the same volume of potatoes as you would yuca. 

Brazilian Style Shepherd’s Pie (Escondidinho de Frango)

Ingredients:

For the Yuca Mash

2 lbs yuca root, peeled and cubed
2 tbsp unsalted butter
1 cup whole milk (you can use skim, if you want)
½ tsp salt
Freshly ground black pepper to taste
1 cup shredded cheddar cheese

For the Chicken

1 small onion, diced
2 cloves garlic, minced
4 boneless, skinless chicken breasts
1 cup chopped collard greens or kale
1 tablespoon tomato paste
½ cup chicken stock
½ cup white wine (not sweet)
1/4 cup shredded carrots
¼ cup sweet green peas
Kosher salt

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit. 
  2. Cook the chicken. Put the chicken breasts in a large stock pot and cover with water completely. Add 2 tsp of salt to the water. Bring to a boil, then reduce to medium. Cover, and simmer until chicken is cooked through (about 20 minutes).
  3. Shred the chicken on a plate with two forks. Set aside. 
  4. In another pot, put your diced yuca root and cover with more salted water. Bring to a boil, then reduce to medium and cook the yuca until fork tender (20-25 minutes).
  5. While the yuca simmers, melt the butter and warm the whole milk in the microwave for about 1 minute. 
  6. When the yuca is finished, pour in the melted butter and warmed milk. Add in your cracked black pepper and whip with a hand mixer until creamy and uniform. Taste for salt and add more if needed. Set your mashed yuca aside. 
  7. Heat a skillet over medium heat. Pour in a drizzle of oil, and add in your diced onion and carrots. Cook until softened, about 2 minutes. 
  8. Now add in the garlic and cook for another thirty seconds until just fragrant. 
  9. Add the shredded chicken, collard greens, and peas to the pot. Mix in the tablespoon of tomato paste. 
  10. Cover with the white wine and chicken stock. 
  11. Simmer your chicken mixture over medium heat until the liquid has mostly evaporated.  Taste for salt and add more as needed.
  12. Layer your chicken mixture in the bottom of a non-stick casserole dish. 
  13. Spread the whipped yuca mash over the top of the chicken. Top with cheese.
  14. Bake your casserole until the cheese is melted and the yuca is golden brown around the edges (40 minutes). 

Enjoy!

Other Great Recipes to Try:

 

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